Lentils with butternut squash and walnuts from The Best of Gourmet 2000: Featuring the Flavors of Thailand by Gourmet Magazine Editors

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Notes about this recipe

  • MsMonsoon on January 02, 2024

    Delicious! Loved it the first time I made it. Second time making this, on the advice of online comments, I made extra lentils, but wished I had added more shallot and curry powder to the squash to create that extra seasoning for those extra lentils. A sprinkling of pomegranate seeds is a nice touch, too.

  • aeader on October 24, 2020

    The lime juice makes all the difference - the dish was blah before adding and quite tasty after. Would make again for work lunches. Took some advice from the Epicurious reviews and cooked extra lentils, adding curry and a little olive oil to the lentils after draining. 10 minutes in the oven after adding the walnuts was too much - they just started to burn.

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